Pinot Noir Poached Salmon
Elevate your dinner table with the elegant flavors of Pinot Noir Poached Salmon, a dish that combines tender, flaky salmon with the rich, fruity complexity of red wine. Gently poached in a luxurious medley of Pinot Noir, aromatic shallots, fresh thyme, and a hint of garlic, this dish is as refined as it is approachable. The poaching liquid is later reduced into a velvety sauce, finished with a touch of butter for added depth and gloss. Perfectly balanced with a squeeze of fresh lemon, this recipe delivers a restaurant-quality experience in just 40 minutes. Serve it alongside roasted vegetables or creamy mashed potatoes for a gourmet meal that’s as stunning as it is satisfying. Perfect for dinner parties or a romantic evening in, this Pinot Noir Poached Salmon captures the essence of fine dining with minimal effort.
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Recipe Information
Ingredients
- 4 pieces Salmon fillets
- 2 cups Pinot Noir wine
- 1 cup Chicken or vegetable stock
- 2 small Shallots, finely chopped
- 2 cloves Garlic, minced
- 4 sprigs Fresh thyme
- 1 piece Bay leaf
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Unsalted butter
- 1 piece Lemon, cut into wedges
Instructions
Season the salmon fillets with half of the salt and black pepper on both sides. Set aside.
In a large, deep skillet or sauté pan, heat the olive oil over medium heat.
Add the chopped shallots and garlic to the pan and sauté for 2-3 minutes, or until softened and fragrant.
Pour in the Pinot Noir wine and chicken or vegetable stock, and stir to combine.
Add the thyme sprigs, bay leaf, and remaining salt and pepper to the liquid. Bring the mixture to a gentle simmer.
Carefully place the salmon fillets into the simmering liquid, skin-side down if applicable. Ensure the liquid almost covers the fillets.
Poach the salmon for 10-12 minutes, or until the fish is just cooked through and flakes easily with a fork. Adjust the heat to maintain a gentle simmer, not a boil.
Using a slotted spatula, gently lift the salmon fillets from the poaching liquid and transfer them to a warm plate. Cover loosely with foil to keep warm.
Increase the heat under the pan and reduce the poaching liquid by about half, approximately 5-7 minutes.
Stir in the unsalted butter until melted, creating a silky sauce.
Plate the salmon and spoon the reduced sauce over each fillet. Garnish with fresh thyme if desired.
Serve immediately with lemon wedges on the side and your choice of accompaniments such as roasted vegetables or creamy mashed potatoes.
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 809 mg | 35% | |
| Total Carbohydrate | 8.5 g | 3% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.8 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 198 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
